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2 pounds beef short ribs, cut up
1 tablespoon cooking oil
2 cups sliced carrots
1 1/2 cups turnip strips
1 cup sliced celery
1 cup sliced onion
1 can (6 ounces) tomato paste
1 tablespoon salt
1/4 teaspoon pepper
1 tablespoon sugar
1 tablespoon vinegar
2 cups fresh beets, cut into strips
1 small head cabbage, cut in 6 wedges
Sour cream

Preheat oven to 350 degrees. In 4 1/2-quart Dutch oven, brown ribs in oil. Drain off excess fat. Add carrots, turnips, celery and onion. Blend tomato paste, salt and pepper with 4 cups water and pour over vegetables. Cover and bake for 2 hours. Skim off fat. Add sugar and vinegar to 1 cup water, then add to meat mixture. Add beet strips and place cabbage wedges atop mixture, pushing partially into liquid. Cover and continue baking 1 1/2 hours more. Serve with sour cream.

Servings: 4. Serving size: 1/4 of dish. Per serving: 511 calories, 32.7 g protein, 22.6 g fat, 42.6 g carbohydrates, 9.8 g dietary fiber, 913 mg sodium, 7.7 g sugars, 70 mg cholesterol

Sandy Becker, Grayson-Collin Electric Cooperative